Resveratrol Favors Adhesion and Biofilm Formation of Lacticaseibacillus paracasei subsp. paracasei Strain ATCC334.

Jana Al Azzaz,Julie Laurent,Jean Guzzo,Pierre Lapaquette,Aurélie Rieu,Ali Assifaoui,Arnaud Heumann,Alissar Al Tarraf,David Da Silva Barreira

doi:10.3390/ijms21155423

Abstract

Bacterial strains of the Lactobacillaceae family are widely used as probiotics for their multifaceted potential beneficial properties. However, no official recommendations for their clinical use exist since, in many cases, oral administrations of these bacteria displayed limited beneficial effects in human. Additional research is thus needed to improve the efficiency of existing strains with strong potential. In this context, we assess in vitro the effects of nine polyphenols to stimulate biofilm formation by lactobacilli, a feature enhancing their functionalities. Among these polyphenols, we identify trans-Resveratrol (referred to hereafter as Resveratrol) as a potent inducer of biofilm formation by Lacticaseibacillus paracasei (formerly designated as Lactobacillus paracasei) ATCC334 strain. This effect is strain-dependent and relies on the enhancement of L. paracasei adhesion to abiotic and biotic surfaces, including intestinal epithelial cells. Mechanistically, Resveratrol modify physico-chemical properties of the bacterial surface and thereby enhances L. paracasei aggregation, subsequently facilitating adhesion and biofilm development. Together, our in vitro data demonstrate that Resveratrol might be used to modulate the behavior of Lactobacilli with probiotic properties. Combination of probiotics and polyphenols could be considered to enhance the probiotic functionalities in further in vivo studies.

Highlights

The lactobacilli, and more generally lactic acid bacteria, have been used for centuries for the production of fermented foods [1]
We investigated the ability of a panel of polyphenols belonging to various classes, stilbene (Resveratrol), flavonols (Quercetin, Catechecin), hydroxycinnamic acids (p-Coumaric acid, Chlorogenic acid, Caffeic acid) and hydrobenzoic acids (Ellagic acid, Shikimic acid, Protocatechuic acid), to modulate the biofilm formation by two Lacticaseibacillus bacteria: Lacticaseibacillus paracasei ATCC334 strain and Lacticaseibacillus rhamnosus GG strain
Three polyphenols: Resveratrol, Catechin and Ellagic acid, significantly stimulated the biofilm formation by L. paracasei ATCC334 strain compared to untreated bacteria, with the higher effect observed for the Resveratrol (143,6%) (Figure 1A)

Summary

Introduction

The lactobacilli, and more generally lactic acid bacteria, have been used for centuries for the production of fermented foods [1]. Since bacteria belonging to the Lactobacillus genus are extremely diverse, it has been recently proposed a reclassification of this genus into 25 genera taking into account genetic, physiological and ecological criteria [2]. These bacteria are considered as normal beneficial residents of the mammalian gastrointestinal (GI) tract, and in the oral cavity and vagina, representing in this latter environment the dominant flora [3]. More than 60 species belonging to the Lactobacillaceae family have been retrieved from the human GI tract, including L. rhamnosus, L. casei, L

Methods

Results

Conclusion